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Path: utzoo!watmath!watnot!watrose!rtummers1
From: rtummers1@watrose.UUCP (Richard Tummers)
Newsgroups: net.cooks
Subject: Re: Noodles in "The Four Seasons"
Message-ID: <7885@watrose.UUCP>
Date: Sat, 8-Mar-86 12:40:40 EST
Article-I.D.: watrose.7885
Posted: Sat Mar  8 12:40:40 1986
Date-Received: Sun, 9-Mar-86 00:36:05 EST
References: <213@isieng.UUCP> <171@chronon.UUCP>
Organization: U of Waterloo, Ontario
Lines: 44

> > 
> >   In the movie "The Four Seasons," near the beginning, some friends
> > are cooking dinner at a country retreat.  The man in charge is very
> > fussy about getting the wok to a specified high temperature (I don't
> > remember what the temperature was).  When he is satisfied with the
> > temperature, he tosses in a mass of dried something that looks like
> > compressed noodle.
> > 
> >   Whombah!  The mess of dried stuff, the size of your fist, is
> > suddenly a wokful of noodle.  The expansion takes about a second
> > and a half.  If I ever find out that they speeded up the camera
> > for this scene, I'll be massively pissed.
> > 
> >   So:  what is this stuff?  Looks like a lot of fun to prepare.
> > I'd appreciate a name and directions for preparation, if known.
> > Thanks, y'all.
> > 
> > 	Chris
> > 	{decwrl,allegra,sun}!pyramid!isieng!chrisk
> 
> They are "fun see", also called "bean thread" or "cellophane noodles".
> They are often used in Chinese, Japanese and other Oriental cooking.
> If soaked in cold water for a couple of hours before use, they are
> transparent; deep-fried they puff up ~eightfold or more.
> 
> (One Chinese dish I like to prepare, and those I have served it to enjoy,
> is called "Ants Climb the Trees".  It's basically a meat sauce served
> on deep-fried fun see.  The crackling sound suggests armies of ants
> climbing and munching in/on leaves.)
> 
The Dutch have a similar dish as well, called 'Kroepoek'.  It is not a noodle
dish per se, but is prepared by deep frying in hot (450-500 Farenheit) fat,
and it expands many times it's origional size in a few seconds.  Simple to
cook, all you do is drop it in hot fat, and take it out a few seconds (5-10)
later.
Another chinese dish, known by the english name 'shrimp chips' is also similar
in preparation and properties.
> -- 
> Eric Black   "Garbage In, Gospel Out"
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